Merrilees Parker
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Merrilees Parker wraps cooked asparagus stems in wafer-thin slices of cured beef to make a delicious starter or amuse-bouche
Merrilees Parker wraps cooked asparagus stems in wafer-thin slices of cured beef to make a delicious starter or amuse-bouche
Asparagus wrapped in bresaola
Method
2. Lay 5 leaves of rocket on top of each slice, with the leaf end protruding over the edge of the Bresaola.
3. Lay an asparagus stem on top and roll up. Serve with a drizzle of olive oil and some cracked black pepper.
Prep:
10 min
Ingredients
12 slices Bresaola12 cooked Asparagus
1 bunch wild rocket, trimmed to equal length
4 tbsp fresh pesto
To serve
2 tbsp extra virgin olive oilcracked black pepper
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